Grilled Peach and Asparagus Salad
Garlic Hummus Crispbread
Ingredients
- 3 large peaches
- 1 lb thin asparagus, trimmed
- 1 (5-oz) pkg arugula and baby spinach mix
- ¼ cup thinly sliced red onion
- ½ pint grape tomatoes, halved
- 1 avocado, sliced
- 3 Tbsp vegan olive oil vinaigrette
- ¼ cup crumbled vegan feta cheese
- ⅓ cup chopped walnuts
Instructions
- Preheat grill pan or grill to medium-high heat. Cut peaches in half; remove pits. Coat peaches and asparagus with cooking spray. Sprinkle with desired amount of salt and pepper.
- Grill peaches, covered, 2 minutes per side or until lightly browned. Grill asparagus, covered, 4 minutes or until tender. Thinly slice peaches, and cut asparagus into 2-inch pieces.
- Combine peaches, asparagus, spinach mix, onion, tomatoes, and avocado in a large bowl. Drizzle with vinaigrette; toss. Sprinkle with cheese and nuts before serving.
Side Dish Ingredients
- ⅓ cup roasted garlic hummus
- 3 slices multigrain crispbread
- ¼ tsp dried crushed rosemary
Side Dish Instructions
- Spread hummus over each crispbread slice; sprinkle with rosemary.
Vegan Meal Plan
This recipe selected from the eMeals Vegan Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
